This entry comes to us from Sean, aka Cast_IronMan on the site. Thank you for sharing your recipe with us, Sean!
"You can spread this on your crackers and bagels of course, but here are a couple more ideas:
- Toast an English Muffin, apply spread, and top with fried or poached egg
- Make a sandwich with spread, tomatoes, cucumbers, and your favorite sprouts
- Make a salmon spread omelette"
For the Smoked Salmon
2 salmon chunks, about 1 1/2lbs each 1 gallon brine ; below
1 gallon very cold water
1-1/2 cups Morton kosher salt
2 cups white sugar
4 bay leaves
1/4 tsp. peppercorns
2 tsps. dehydrated onions
1-1/2 tsps. minced chives
1 heaping tsp. candied ginger (optional)
Bring 1 pint water to simmer, pour in all the seasonings and simmer until sugar and salt dissolve. Remove from heat, add the rest of the water and stir. Add fish and put in refrigerator for 8 - 12 hours. Use a bowl to submerge fish if floating above surface. Remove fish, dry with paper towels, and sit on rack at room temperature for about 1 hour, until the surface gets tacky. A fan set on low can speed up the process. Crack a little black pepper onto the chunks. Barbecue in smoker or charcoal grill at 250° to 275° for two hours, turning fish halfway through cooking, until flesh beginning to firm up and the exposed meat has a leathery look. Cool to room temperature then refrigerate in an airtight container.
For the Spread
1/2 lb. smoked salmon (can substitue charcoal grilled salmon)
8 ounces cream cheese
1 Tbsp. lemon juice
1 Tbsp. country Dijon style mustard
1 tsp. minced capers
Pinch cayenne pepper
1/8 tsp. freshly ground black pepper
Salt to taste
Use a fork to gently mash the fish into a fine texture. Stir all ingredients together. Taste and adjust seasonings.